A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition
2012, Pages 17–50
Volume 2
2 – Herbs, spices and their active components as natural antimicrobials in foods
Abstract:
In
the context of the recent upward trend of foodborne illness incidences
caused by the consumption of food contaminated with bacteria and the
increasing resistance of foodborne pathogens to antimicrobials, this
chapter looks at the potential role of essential oils as antimicrobial
agents in food preparation. The chapter provides an overview of the
published data in this area and presents the methodologies in use for
evaluation of their effectiveness. The challenges faced by the food
industry in respect of the use of essential oils in food safety and
spoilage prevention are discussed and current hypotheses regarding the
mode of action of natural preservatives are reviewed.
Key words
- essential oil;
- food preservation;
- food safety;
- foodborne pathogens;
- antibacterial activity;
- MIC;
- active packaging;
- biofilm disinfection;
- carvacrol;
- thymol
Copyright © 2012 Woodhead Publishing Limited. All rights reserved.
